Sheet Pan Aloo Gobi

Sheet Pan Aloo Gobi - close up


A low maintenance way to make this Indian Classic of cauliflower and potato. Just pop it in the oven and voila, 30 minutes you’ve got a flavour bomb that will become your new side dish for grilling season.



1 head of cauliflower, cut into florets (I used half orange and half purple cauliflower)

12 – 16 baby potatoes

3 shallots, cut in lengthwise segments

1 – 2 Tablespoons olive or canola oil

1 Tablespoon minced ginger

2 teaspoons minced garlic

1 – 2 teaspoons cumin seeds

1 teaspoon black mustard seeds

1 teaspoon turmeric

½ teaspoon chilli powder


  1. Preheat the oven to 400℉ (or 375℉ if using convection).
  2. Put the cauliflower florets, baby potatoes and shallots into a large bowl, drizzle with olive oil and then add the ginger, garlic cumin seeds, mustard seeds, turmeric and chilli powder.
  3. Stir until all the vegetables are well-coated with the oil and spices and then spread them out on a parchment lined baking sheet.
  4. Bake for 30 minutes or until the vegetables are nicely browned and roasted.
  5. Enjoy with a side of raita or tzatziki with or without a meat main course.


Keywords: Sheet Pan Aloo Gobi

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